Caramel Dirty Chai Latte Macarons


Sweet and Spicy macarons, with a creamy caramel center, and crisp outer shell. These macarons are the perfect teatime snack, and taste just like Fall!







I know summer only just began, but these Chai flavored macarons make you want to pull on a fluffy sweater, jump into a pile of leaves, and drink warm cups of PSL! It doesn’t have to be Fall time to enjoy these flavors though, they make the perfect teatime snack regardless of outdoor temperature. This recipe combines Chai tea with espresso for a robust flavor combo, with a smooth caramel filling to balance it all out.

If you don’t like the flavor of coffee, feel free to leave it out completely! You can also mix and match the fillings to suit the occasion.

I used Harney and Sons Chaga Chai tea mix to flavor these macarons, which is incredibly aromatic (only a tiny amount is needed!)



Yield: approx. 40 macarons
Author: Sheri Wilson

Caramel Dirty Chai Latte Macarons

Sweet and spicy macarons with a creamy caramel center and crisp outer shell. These macarons are the perfect teatime snack, and taste just like Fall!


  • 140g almond flour
  • 140g powdered sugar
  • 100g egg whites – divided equally into two bowls
  • 7g powdered egg whites (not meringue powder)
  • 40g filtered water
  • 100g granulated sugar
  • 1/2 tsp espresso powder
  • 1/2 tsp Harney & Sons Chaga Chai tea mix
  • 1 can Dulce De Leche


Macaron Shells
  1. Start by wiping bowls and whisk with lemon juice and a paper towel, this helps eliminate any fat on your utensils. If any fat is in your bowl, it will prevent your egg whites from beating into a meringue.
  2. Measure out your almond flour and powdered sugar. Sift together into a bowl. Be sure to discard any larger pieces of almond, otherwise you will end up with a lumpy macaron shell. Mix until combined. Remove 1 tsp of the dry ingredients (this will counterbalance the ratio of dry ingredients when the flavorings are added) Sift powdered egg whites, espresso powder, and chai tea into the bowl. Set bowl aside.
  3. Measure your egg whites into two separate bowls, 50g each. Add one bowl of egg whites (50g) to the bowl of sifted ingredients. With a rubber spatula, mix until well combined. Mixture will seem very dry at first, but keep mixing until a thick, smooth paste has formed. Make sure there are no lumps left in your almond mixture. Cover with glad-wrap and set aside.
  4. Measure out the granulated sugar and water into a clean saucepot. Place onto the stove at a low/medium heat, do not stir sugar mixture. Syrup will begin to boil softly, (watch carefully) checking the temperature frequently with an infrared thermometer. It is important to have a precise measurement of temperature as a few degrees hotter/cooler can ruin the meringue. Unfortunately, some candy thermometers are often not very precise for this process.
  5. Once sugar syrup has reached 110 degrees C, you will simultaneously begin to beat your second batch of egg whites. Place egg whites into the bowl of a stand mixer, and beat at a low to medium speed. When your egg whites are very frothy and foamy, it is time to add the syrup. This stage is before soft peaks form, the egg whites will not hold any type of peak. (if your egg whites are frothy before your syrup reaches 118 degrees C, you can turn the mixer down to low until syrup reaches the correct temperature. Once the syrup has reached 118 degrees C, turn your mixer to a medium speed, and slowly pour syrup into the egg whites along the side of the bowl. Be sure to pour it in a slow and steady stream, as to prevent scrambling the eggs! Once all the syrup has been added, turn mixer up to medium high.
  6. Do not leave meringue, and check frequently to prevent overbeating. Beat until you have reached soft peaks, and add gel coloring if you choose to do so.
  7. Continue mixing until you have reached stiff peaks. Stiff peaks will stand straight up without curling over. Only beat until meringue has reached this stage and no further.
  8. Add 1/3 of the meringue to the almond mixture. Fold in a circular motion, scraping around the bowl, and cutting through the middle. Be careful not to knock all the air out of the meringue, only fold until mixture is barely incorporated. Add another 1/3 of the meringue, and repeat.
  9. Add the remaining 1/3 of the meringue, and continue folding in a scraping and cutting motion. At this point you want to remove some of the air from your meringue. Push the batter along the side of your bowl to knock some of the air out. Once the batter flows off your spatula and forms a figure eight without breaking, it is ready to pipe. Fit a piping bag with a large round tip, and pour your batter into the bag. Start piping small circles of batter onto your macaron mats.
  10. (I would recommend using a silicone macaron mat in place of parchment paper, as the mats help regulate the heat and prevent browning on the bottom.)
  11. Once your macarons have been piped onto the mat, preheat your oven to 300 degrees Fahrenheit. Every oven has a different temperament, so you will have to spend some time learning what works for you with temperature and baking time. I would recommend using this temperature as a staring point, and adjust accordingly. Bang each macaron tray firmly on the counter, to help release air bubbles. Pop any remaining bubbles with a toothpick.
  12. Allow your macarons to rest for approximately 30 to 60 minutes, or until macarons are very dry on top and have lost their sheen. Drying time will differ greatly, depending on your climate.
  13. Bake macarons one tray at a time on the middle rack for 12-14 minutes. (Adjust bake time depending on your oven) To prevent macarons from browning on top, place a pan on the rack above the baking macarons. A tray can also be placed under the baking tray (for extra insulation) if the bottom of the macarons are browning. Allow macarons to cool completely before filling. Macarons will keep for a week (in an airtight container) in the fridge, or 1-2 months in the freezer
  1. Place Dulce De Leche into a piping bag, and cut off the tip. Pipe a mound of caramel into the center of each macaron, and sandwich cookies together.






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